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Crook's Corner Persimmon Pudding

Chef Bill Neal via Chef Bill Smith (see below)

persimmonpudding.com

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The recipe below was submitted by Bill Smith.  He is the chef at Crook's Corner, a restaurant at 610 West Franklin Street in Chapel Hill, NC.  He says he inherited the recipe from the late Chef Bill Neal (previously from Crook's Corner).  The recipe has also been printed in his book, Seasoned in the South: Recipes from Crook's Corner.  Bill also has a blog called Seasoned in the South.  This recipe is used here by permission of the author (2009).

Crook's Corner Persimmon Pudding (click here for recipe with metric measurements)

Ingredients:

2 Cups persimmons
2 Cups buttermilk
1 Tablespoon plus 1 stick unsalted butter, at room temperature
1.5 Cups sugar
3 large eggs
1.5 Cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

Preheat oven to 350
F. Grease a 4 x 8 x 12-inch baking pan with 1 tablespoon of butter. Puree the persimmons, which will reduce them from 3 cups to 2 cups. (I prefer to use an old-fashioned food mill such as a Mulinex, but they may be pressed through a sieve or cone strainer.) Combine the puree with the buttermilk. Beat the stick of butter and the sugar in the bowl of an electric mixer with the paddle attachment until fluffy. Add the eggs one by one. By hand, in a large mixing bowl, stir the persimmons into the butter/sugar mix.

Sift all the dry ingredients together and fold them into the persimmon mixture. Put the batter into the baking pan, and place the pan in a larger pan and fill halfway up with warm water. Bake, uncovered, for 1 hour & 15 minutes, or until the pudding is firm at the center, has pulled away from the sides of its pan, and a paring knife inserted into the center of the pudding comes out clean.

Serve hot with fresh whipped cream. This keeps well in the refrigerator four to five days and reheats beautifully in the oven or microwave. Serves 8-10.

The recipe comes from Seasoned in the South: Recipes from Crook's Corner and From Home by Bill Smith, chef of Crook's Corner restaurant in Chapel Hill, NC.

Persimmon Pudding (metric measurements)

Ingredients:

700 mL persimmons
475 mL buttermilk
127 g unsalted butter, at room temperature
300 g sugar
3 large eggs
180 g all-purpose flour
2.
5 mL salt
5 mL baking powder
5 mL baking soda
2.5 mL freshly grated nutmeg
2.5 mL ground ginger
5 mL ground cinnamon

Preheat oven to 177
C. Grease a 10 x 20 x 30 cm baking pan with 14 g of butter. Puree the persimmons, which will reduce them from 700 mL to 475 mL. (I prefer to use an old-fashioned food mill such as a Mulinex, but they may be pressed through a sieve or cone strainer.) Combine the puree with the buttermilk. Beat the rest of the butter with the sugar in the bowl of an electric mixer with the paddle attachment,  until fluffy. Add the eggs one by one. By hand, in a large mixing bowl, stir the persimmons into the butter/sugar mix.

Sift all the dry ingredients together and fold them into the persimmon mixture. Put the batter into the baking pan, and place the pan in a larger pan and fill halfway up with warm water. Bake, uncovered, for 1 hour & 15 minutes, or until the pudding is firm at the center, has pulled away from the sides of its pan, and a paring knife inserted into the center of the pudding comes out clean.

Serve hot with fresh whipped cream. This keeps well in the refrigerator four to five days and reheats beautifully in the oven or microwave. Serves 8-10.

The recipe comes from Seasoned in the South: Recipes from Crook's Corner and From Home by Bill Smith, chef of Crook's Corner restaurant in Chapel Hill, NC.